This soup is perfect for a cold day served with lots of cheese and bread!
It is a very cold day today so I decided to make a hearty vegetable and bean soup. The base of this soup is chicken broth and fire-roasted tomatoes which adds a wonderful smokey flavor. Garnish this soup with lots of Parmigiano and serve with crusty bread for dipping!
Ingredients:
4 cups chicken broth
1 can or 1 lb fire-roasted tomatoes, diced
1 can chickpeas
1 can cannellini beans
1 large carrot, chopped
2 garlic cloves, minced
1 stalk of celery, chopped
1 small shallot, chopped
Grated Parmigiano-Reggiano as needed
Kosher salt and black pepper to taste
Process:
Pour chicken broth and fire-roasted tomatoes into a saucepan or stockpot.
Next add the chickpeas, cannellini beans, carrot, garlic, celery and shallot and bring up to a boil.
Once boiling, turn down to a simmer and let cook for about 20-30 minutes or until vegetables and beans are tender.
Season with salt and pepper to taste. Garnish with Parmigiano as needed.